OYSTERS, SHELLFISHES & CRUSTACEANS
COLCHESTER FLAT NATIVE OYSTERS [PGI] RAW DIVER SCALLOPS
MEDIUM SIZE RAW BRANCASTER MUSSELS LARGE SIZE RAW SEA URCHIN (IN SEASON)
COOKED WHELKS
THORNAM EAST ANGLIA ROCK OYSTERS RAW MUSSELS
MEDIUM SIZE RAW RAZOR CLAM
LARGE SIZE
STEAMED KILKEEL IRISH KING SHRIMPS
FALMOUTH CORNWALL OYSTERS STEAMED CRANGON IRISH GREY SHRIMPS
NATIVE FLAT LARGE SIZE STEAMED DUBLIN BAY PRAWNS
NATIVE MEDIUM SIZE LIVE STEAMED IRISH BROWN CRAB
ROCK LARGE SIZE LIVE STEAMED IRISH DOWN LOBSTER
ROCK MEDIUME SIZE
All cooked seafood are served with our fresh petite herbs mayonnaise
Raw oysters & shellfishes are served with our shallots cider vinegar and home made cocktail sauce
STARTERS
COLD:
GREEN AVOCADO GASPACHO FLAVORED WITH SOUTHERN SPICES & HERBS
Pink shrimps, mussels & cuttlefish in brine
“TARTAN SEAL” SCOTTISH SALMON HOME MADE PREPARED
Hickory smoked or dill marinated, home made bagel & herbed sour cream
RAW FISH OR SEAFOOD TARTAR MADE WITH CATCH OF THE DAY
Virgin olive oil & lime juice Bombay Sapphire Fizzy aspic
CHARGRILLED CUTTLEFISH SERVED COLD IN OWN JUICE
Rice salad with Greek garnishes
OUR SEAFOOD HOME TERRINE MADE WITH CATCH OF THE DAY, BALSAMICO & PASSITO JELLY
Toasted Swedish rye bread & field mix salad
ORGANIC TOMATO & MARINATED MONKFISH CARPACCIO OLIVE OIL TARAMA DRESSING
Field mix salad and shaved Swaledale ewe cheese
UNSKINED FINGERLING POTATO SALAD WITH POACHED EGG & KIPPERS FILET
Spring mixed green veggies with our fresh petite herbs mayonnaise
RAINBOW COLORED EGG, FETA & VEGGIES COLD CAKE WITH PETITE SHELLS
Extra virgin Ligurian olive oil & Balsamic vinegar dressing
LOBSTER, FOIE GRAS & YOUNG SQUAB SALAD WITH TRUFFLES
Tribute to Master Chef Alain Chapel
WARM:
OUR AZIMINO “AN ITALIAN BOUILLABAISSE STYLE SOUP”
Topped with a Parmesan Reggiano soufflé
FROG LEGS, SNAILS, PIGLET FOOT & WILD MUSHROOMS POT PIE, PINOT NOIR WINE SAUCE
Puff pastry crust, field mix salad with walnuts apples & celeriac
BAKED JERSEY POTATO FILLED WITH OYSTER, MUSSELS & COCKLE STEW IN RUSTY IRISH BEER
Spring baby lamb lettuce salad with walnut oil & lemon dressing
ORGANIC BABY ROOTS & LEAVES STEAMED IN BROTH SERVED WITH POACHED COD
Porcini oil & Balsamic vinegar dressing, Porcini shave
DAME EDNA LEWI’S CAJUN BROWN CRAB CAKE
Served with bell peppers chutney & field mix green salad
THE TRADITIONAL CARLINGFORD’S PETITE SHELLS CHOWDER WITH ALE BEER
Served with garlic toasted country bread
SIX PLUMP THORNAM EAST ANGLIA ROCK OYSTERS LIGHTLY SIMMERED IN SEA WATER
Pomelo, wakame seaweed, "Perrugina saussage
SPECIAL BREAD:
ORGANIC CIABATTA ROASTED WITH PESTO & ANCHOVIES FLAVORED LIGURIAN X.V. OLIVE OIL
FISHERMAN’S CATCHES
SEMI CHAR GRILLED “TARTAN SEAL” SCOTTISH SALMON
Served in own broth with Noilly, white veggies & mushrooms julienne, porridge cake
BAKED RED GURNARD, RED MULET & POTATO GARLIC “BRANDADE” MASH
Topped with Cotswold cheddar gratin
DEEP FRIED FILET OF PLAICE IN BEER BATTER WITH CRISPY VEGGIES CHIPS
Tartar sauce & fried parsley
“A LA PLANCHA” SEARED MONKFISH CHOPS WITH MARJORAM
3 colours sweet peppercorn and red onions confit & porridge patty
“SESAME & CANDIED GINGER COATED” SEMI-SNACKED STEACK OF RED TUNA
3 colours sweet peppers & sweet onion salad, lime & soy sauce with cilantro, udon noodles
BRIOCHE CRUMBED DOVER SOLE WITH LOBSTER STUFFING AU “BEURRE NOISETTE”
Green asparagus tips & porcini mushrooms, Jersey mashed potato with chives
PAN FRIED STRIP SEA BASS AS IT’S SERVED IN TUNISIA “LA GOULETTE” HARBOR
XL French fries, red onion, bell pepper & zucchini fried julienne, fried egg
OVEN ROASTED TURBOT ON THE BONE OVER A LAMB OSSO BUCCO, ONION BURNED OWN JUS
Roasted tomato, green string beans, celeriac & Jersey potato mash
PAN SEARED SEMI SALTED COD ON CRISPY SKIN, BORTSCH SAUCE & SOUR CREAM GLAZE
Savoy cabbage with O’Doherty’s black bacon, pumpkin fritters, semolina gnocchi
CRUSTACEANS & SHELL CATCHES
DIVER SCALLOPS & DUBLIN BAY PRAWNS “VIALONE NANO” CREAMY RIZOTTO
Porcini mushrooms, garden green peas & pancetta “risi e bisi” style
CAMARONE XL PRAWNS WITH “MATAGRINGO” SPICY CHUTNEY
Polenta cornmeal patty, char broiled “Riviera” veggies Napoleon
«4MINUTES» ROASTED CARLINGFORD IRISH LOBSTER
Liguria X.V. olive oil "no butter" garlic sauce, fried artichokes, “Imperial” black rice
CARLINGFORD MUSSELS AND/OR COCKLES IN MULLIGATAWNY BROTH
Curry vindaloo flavoured with garnishes & basmati rice cake
JUMBO PRAWNS TEMPURA WITH LEMON, GINGER & LIGURIAN E.V. OLIVE OIL
Seared asparagus tips, porcini & sun-dried tomato with pappardelle noodles
DIVER KING SCALLOPS SEARED ON SHELL WITH RUSTY BEER & SHALLOTS SABAYON SAUCE
Seared artichokes & broad beans with savory chicken jus pappardelle
PAN SEARED DUBLIN BAY PRAWN WITH CILANTRO, CUMIN, GARLIC & LIME JUICE SAUCE
Oven baked “tian” & chickpeas “socca” pancake
GAME, MEAT & POULTRY “SURF’N TURF” MAIN COURSES
ALL OUR PRODUCTS ARE ORGANIC OR ORIGIN CERTIFIED
ANGUS ABERDEEN BEEF:
CHARGRILLED TENDERLOIN WITH MALDON COARSE SALTED BUTTER & NATIVE OYSTERS BOSTON STYLE
Tribute to Master Chef Alfred Prunier
Market green string beans, roasted tomato, Yorkshire pudding
LUCIES FARM’S KUROBUTA PORK
LOIN CHOP CHAR BROILED OLD STYLE OWN JUS WITH LEMON, CAPERS, CROUTONS & ANCHOVIES
Riesling sauerkraut & buttered mashed potato with crushed juniper
SCOTTISH ROSE VEAL:
CHAR GRILLED MEDALLION & PAN SEARED SWEETBREADS “OSCAR” WITH DUBLIN BAY PRAWNS
Green asparagus tips & porcini mushrooms, home made fried potato skins, Béarnaise
FARM FREE RANGE CHICKEN:
SEARED CHICKEN BREAST ON THE BONE & TIGER PRAWNS IN FROG ISLAND ALE BEER FLAVORED SAUCE
Buttered carrots & chives casserole & porridge patty
LANGLEYCHASE FARM ORGANIC LAMB
OVEN ROASTED FRENCH RACK & CRAB CAKE WITH PRESERVE GINGER BUTTER & CHIVES JUS
Wafer style fried potato, market green string beans, buttered carrots stew
OUR SWEETS & DELICACIES
A CHOICE OF OUR FARM CHEESE FROM ALL BRITAIN
Served with apple, celery, walnuts & grapes, home made bread & crackers
THE LEMON & WHISKY SYLLABUB WITH ZEST FLAVORED SHORTCAKE
THOSE OL’ DECADENT PROFITEROLLES PUFF PASTRY TOPPED WITH EXTRA BITTER CHOCOLATE SAUCE
Filled with home made bourbon vanilla ice cream
THE VERY CLASSICAL SHERRY TRIFFLE
HOME MADE MARKET FRESH FRUITS SALAD FLAVORED WITH BARBADOS RUM
PECAN NUTS CAKE TOPPED WITH CRISPY CARAMEL BROWN SUGAR
Served with caramel, pecan & pretzels ice cream
ARRAY OF “GRAND CRU” DARK CHOCOLATE DELICACIES (served in bit size)
Black Forest, honey/almonds pie, orange mousse, oven baked custard, ice cream, hot chocolate with rum
DRAMBUIE FLAVORED CRÈME BRULEE
Served with almonds thins
ALMONDS BLANC MANGER TOPPED WITH ROSE WATER SYRUP
Served with pistachios crackling nougat &almonds thins
RASPBERRIES & CHIBOUST CREAM FLACKY PASTRY MILLE FEUILLE
Flavoured with raspberry “eau de vie”
SERVED WARM (with prior order or 20 mn wait)
AVOCADO & MANGO EXTRA THIN CARAMELIZED PIE
Served with rum ice cream
“EXTRA VIRGIN LIGURIAN OLIVE OIL” ICE CREAM FRITTER
Served with fruit salad
POLENTA UPSIDE DOWN CAKE TOPPED WITH “TATIN STYLE” CARAMELIZED APPLES
Applejack ice cream & caramel sauce
Commentaires